Roasted pumpkin and kale salad

I would normally make this salad with spinach, but I bought two huge bunches of kale on the weekend and need to use them up as soon as possible before they go off so I have been trying to think of ways to use kale other than in green smoothies.

I decided to give this a go and the result was fantastic. I used a balsamic reduction as a dressing. It’s such a simple salad but all the elements worked really well together. I’m definitely going to use kale in salads more often.

Ingredients

5 cups chopped kale

1/4 red onion thinly sliced

400g pumpkin chopped in bite sized chunks

1 teaspoon Moroccan seasoning*

1/2 cup chopped walnuts

1/2 cup balsamic vinegar

1 tablespoon lemon juice

salt

olive oil spray

Prep time: 10 min

Cooking time: 20 min

Servings: 2

Difficulty: easy

Directions

Preheat the oven to 210°C.

Combine the pumpkin and Moroccan seasoning. Spray the pumpkin pieces with olive oil, place on a baking tray and bake for 20 minutes.

While the pumpkin is baking prepare the other ingredients. Combine the chopped kale, lemon juice and 1 pinch of salt. Massage the kale for 1 minute until it's all covered with the lemon juice.

Make the balsamic reduction. Pour the balsamic vinegar in a saucepan over medium heat. When it starts to boil reduce the heat and simmer until vinegar has reduced by half and taken a syrupy consistency. This shouldn't take more than 5 minutes. Set aside.

After 20 minutes remove pumpkin from oven. Combine the kale, pumpkin pieces, onion slices and walnuts. Top with with the balsamic reduction and serve.